This cranberry relish goes great in a dessert or as a way to dress up holiday leftovers.
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150 per serving
- 12 ounces fresh cranberries
- 1-1/4 cup sugar
- 1/4 cup frozen orange juice concentrate, thawed
- 1 stick cinnamon
- 1 tablespoons Grand Marnier, or other orange-flavored liqueur
- 1/2 teaspoons kosher salt
Preheat oven to 325F.Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Add cinnamon stick. Mix. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover; remove cinnamon stick and mix in liqueur and salt. Cover and refrigerate until ready to serve.
Omit Grand Marnier for younger diners.
Use leftover cranberry sauce as a spread for turkey sandwiches or serve it as a relish for darker meats like duck. If you have a sweet tooth, put leftovers in a purchased pie tart and bake for dessert.
For an unexpected twist, substitute other berries like raspberries, blueberries or blackberries. Recipe created by Parties That Cook www.PartiesThatCook.com